First off I have set half of my various chili plant seeds off to germinate as they notoriously need a long season to produce. Initially I was concerned about lack of light but as my plants from last year are still merrily fruiting throughout the darkness we have had I figured i was worth the risk.
The other crops I have started are specifically for that oh so trendy word - mircogreens.
As specified on foodista.com
About Micro Greens
The smallest possible leaves of salad greens, herbs, edible flowers, and leafy vegetables.Common microgreens are micro arugula, celery, beet greens, daikon, radicchio and cress. They are the teeny, tender, first young leaves picked only weeks or a month after the seeds have been planted. Microgreens often have very strong, concentrated flavors. Chefs love using microgreens because the vibrant rainbow leaves that can add a boost of color to a dish or the concentrated flavors the leaves can provide to intensify a dish.
Physical Description
Microgreens are tender lettuce and mustard greens that are chopped off young, usually when they are only an inch or so high at the most and barely a few weeks old. They’re smaller and younger than baby greens, which tend to be harvested later when the plants have grown a good three inches tall or more.
My craving for bringing things to life like an obsessed Frankenstein has been sated within 48hours as 7 of the 9 types of veg appeared that quickly. I cannot wait to report back on the taste.
